Hotels & Guesthouses — Kitchen Extract Cleaning in Swansea

A hotel kitchen is unusual in two ways: it runs from an early breakfast to a late dinner, often with function catering on top, and the people it could put at risk are asleep upstairs. That combination is why fire-risk assessors treat hotel extract systems as a priority hazard, and why the documentation matters as much as the clean. Swansea's hotel stock runs from the large city-centre and SA1 waterfront hotels and the Fabian Way corridor in St Thomas to the seafront guesthouses of Mumbles, the coastal hotels of Gower and the business hotels at Baglan and Junction 47.

We arrange TR19-focused extract cleaning quotes for hotels, guesthouses, inns with rooms and conference venues across Swansea Bay, through a specialist provider who issues the certification your insurer and fire-risk assessor will ask for.

Sleeping accommodation changes the fire-safety duty

The Regulatory Reform (Fire Safety) Order 2005 applies to every commercial premises, but the risk assessment for a building where people sleep is held to a higher standard, and the fire service inspects hotels more often than most businesses. A grease-laden extract system is a recognised ignition and spread route, and your assessment should show it is controlled — which means a cleaning schedule and evidence, not an assumption.

Frequency for hotel kitchens

Breakfast, lunch and dinner service adds up to well over twelve hours of cooking in a full-service hotel, which puts the main kitchen in TR19's heavy band and points to a full extract clean every three months. A guesthouse cooking breakfast only is light use and typically annual. Function kitchens and satellite canopies in the same building can be on different schedules, and the provider will set each from its actual load.

Multi-canopy kitchens and long duct runs

Hotel kitchens tend to have several canopies feeding a shared duct that runs a long way through the building before it discharges. Those runs are where grease accumulates unseen and where a fire spreads between floors. A TR19-standard clean follows the full run, fitting access hatches where they are missing, and includes the roof-level fan as well as the canopies themselves.

Working around occupancy

A hotel kitchen never shuts for long, so cleaning is planned for the gap after breakfast and before dinner prep, or overnight on a low-occupancy night, canopy by canopy so the kitchen stays usable. Seasonal coastal hotels often take a full clean in the winter and a lighter mid-summer check.

Groups, brands and franchise standards

Branded and franchised hotels generally have a head-office compliance standard that specifies frequency and paperwork. The quote can be written to that standard, and a group operating several properties can put all of them on one documented schedule with aligned renewal dates.

The documentation pack

Every clean comes with a TR19 certificate, before-and-after photographs of the canopy, duct interior and fan, grease-depth readings and a recommended next-service date. File it with your fire-risk assessment and your insurance renewal — and if you are buying or leasing a hotel, an independent inspection report first tells you what you are taking on.

Areas where we arrange this: SA1 Waterfront · Baglan · all areas

Related services: Canopy Cleaning · TR19 Extract Cleaning · Duct Cleaning · TR19 Compliance Guide

Guides: Fire risk assessments and extraction · Overnight cleaning — how long it takes

Frequently Asked Questions